Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives

Abstract

The present invention relates to oil-containing meat-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pate and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.

1 . A method for the preparation of oil-containing meat-based products, characterized in that a maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents is added during the preparation of the oil-containing meat-based products, wherein the method is based on a multi-step addition of the oil. 
     
     
         2 . The method of  claim 1 , wherein the multi-step addition of the oil is a two-step addition. 
     
     
         3 . The method of  claim 1  or  2 , comprising the steps of:
 (i) mixing comminuted meat with NaCl or replacers thereof, and water/ice in an appropriate mixing machine, 
 (ii) adding a first portion of oil, representing 40-80% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (i), and further mixing the resulting mixture, 
 (iii) adding a second portion of oil, representing 60-20% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (ii), and further mixing the resulting mixture, 
 (iv) filling the mixture of step (iii) in stuffing or canning materials, or forming the mixture of step (iii) into a desirable shape, 
 (v) (v.1) subjecting the stuffed or canned or formed mixture to a heat treatment or curing treatment, and/or
 (v.2) chilling or freezing the stuffed or canned or formed mixture and packaging the final product, 
 
 
       wherein the maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents is added in steps (i), (ii) or (iii). 
     
     
         4 . The method of anyone of  claims 1  to  3 , comprising the steps of:
 (i) mixing comminuted meat with NaCl or replacers thereof, and water/ice in an appropriate mixing machine, with the proviso that the temperature of the mixture does not exceed a temperature of 16, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, or 4° C., respectively, 
 (ii) adding a first portion of oil, representing 40-80% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (i), and further mixing the resulting mixture, with the proviso that the temperature of the mixture does not exceed a temperature of 16, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, or 4° C., respectively, 
 (iii) adding a second portion of oil, representing 60-20% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (ii), and further mixing the resulting mixture, with the proviso that the mixing end temperature of the mixture is between 4 and 20° C., depending on the type of meat-based product prepared, 
 (iv) filling the mixture of step (iii) in stuffing or canning materials, or forming the mixture of step (iii) into a desirable shape, 
 (v) (v.1) subjecting the stuffed or canned or formed mixture to a heat treatment or curing treatment, and/or
 (v.2) chilling or freezing the stuffed or canned or formed mixture and packaging the final product, 
 
 
       wherein the maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents is added in steps (i), (ii) or (iii). 
     
     
         5 . The method of anyone of  claims 1  to  4 , comprising the steps of:
 (i) mixing comminuted meat with NaCl or replacers thereof, and water/ice in an appropriate mixing machine, with the proviso that the temperature of the mixture does not exceed 4° C., 
 (ii) adding a first portion of oil, representing 40-80% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (i), and further mixing the resulting mixture, with the proviso that the temperature of the mixture does not exceed 4° C., 
 (iii) adding a second portion of oil, representing 60-20% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (ii), and further mixing the resulting mixture, with the proviso that the mixing end temperature of the mixture is between 4 and 20° C., depending on the type of meat-based product prepared, 
 (iv) filling the mixture of step (iii) in stuffing or canning materials, or forming the mixture of step (iii) into a desirable shape, 
 (v) (v.1) subjecting the stuffed or canned or formed mixture to a heat treatment or curing treatment, and/or
 (v.2) chilling or freezing the stuffed or canned or formed mixture and packaging the final product, 
 
 
       wherein the maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents is added in steps (i), (ii) or (iii). 
     
     
         6 . The method of anyone of  claims 3  to  5 , wherein the maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents is added in step (i). 
     
     
         7 . The method of anyone of  claims 1  to  6 , wherein no additives selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents are added during the preparation of the oil-containing meat-based products. 
     
     
         8 . The method of anyone of  claims 1  to  7 , wherein at least one additional ingredient selected from the group consisting of vegetables, spices, fruits, nuts, herbs, microbial cultures, sugars, pieces of fatty tissue and pieces of meat tissue is added in steps (i), (ii) or (iii). 
     
     
         9 . The method of  claim 8 , wherein the at least one additional ingredient selected from the group consisting of vegetables, spices, herbs, fruits, nuts, microbial cultures, sugars, pieces of fatty tissue and pieces of meat tissue is added at the end of step (iii). 
     
     
         10 . The method of anyone of  claims 1  to  9 , wherein the oil-containing meat-based products are selected from emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pâté and fresh (raw) sausages. 
     
     
         11 . The method of anyone of  claims 1  to  10 , wherein the oil is a vegetable oil selected from olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, rape oil, sunflower oil, safflower oil, peanut oil, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, rice bran oil and mixtures thereof. 
     
     
         12 . The method of anyone of  claims 1  to  11 , wherein the meat is selected from the group consisting of beef meat, pork meat, poultry meat, such as chicken meat, turkey meat, canard meat or goose meat, veal meat, game meat and fish meat, such as shellfish meat, haddock meat, salmon meat, cod meat or tuna meat. 
     
     
         13 . Oil-containing meat-based products, comprising a maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents. 
     
     
         14 . Oil-containing meat-based products of  claim 13 , wherein the meat-based products are selected from emulsion-type meat-based products, minced or coarsely comminuted meat-based products, pâté and fresh (raw) sausages. 
     
     
         15 . Oil-containing meat-based products of  claim 13  or  14 , wherein the oil is a vegetable oil selected from olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, rape oil, sunflower oil, safflower oil, peanut oil, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, rice bran oil and mixtures thereof. 
     
     
         16 . Oil-containing meat-based products of anyone of  claims 13  to  15 , obtainable according to the method of anyone of  claims 1  to  12 .